Add the almond bark to a medium bowl and microwave in 30 second blasts, stirring between, until totally melted and smooth.

Dip each ritz cracker into the almond bark, coating it completely, then lay out on a baking sheet lined with wax paper.

Before it dries, place four candy corn pieces (for the turkey's tail) on one edge of the cracker.

Repeat until all crackers have been coated.

Add the crumbled up cake and frosting to a large mixing bowl, and mix together until totally combined.

Take 2 Tablespoons of the cake mixture and roll into a ball. Lay on another baking sheet lined with wax paper.

Repeat until all cake mixture is used.

Take a 6" treat stick and dip the end 1" into the melted almond bark, then push half way into a cake ball.

Repeat with the remaining cake balls.

Cover the baking sheet with plastic wrap and place in the freezer for 20 minutes.

Once the cake has frozen enough, reheat the almond bark to dipping consistency.

Dip each cake ball into the melted almond bark until totally coated. Allow to drip off (mostly) then lay onto one of the coated ritz crackers.

While the coated cake pop is still wet place two candy eyes, one nose sprinkle and an upside down heart sprinkle underneath for the face of the turkey cake pop.

Repeat with the remaining cake pops.

Arrange/display as desired.